Acadiana Table

George Graham's Stories of Cajun Creole Cooking

Categories

Archives

With a velvety sauce, this Chicken Marsala defines classic Italian cooking. (All photos credit: George Graham)
The rich, earthy flavors of beef ribs bathed in a dark coffee-infused gravy. (All photos credit: George Graham)
Tender pieces of pork swimming in a fragrant curry broth, this cross-cultural Pork Curry has bold flavor. (All photos credit: George Graham)
Shrimp and Artichoke Sauté: Briny gulf shrimp and artichokes meld with the flavors of garlic and wine in this light dish. (All photos credit: George Graham)
Slow-braised in Port wine, my braised lamb falls off the bone with sweet morsels of meat. (Photo credit: George Graham)
Warm up to a bowl of Red Bean, Mustard Green, and Green Onion Sausage Chowder. (All photos credit: George Graham)
Stuffed with Cajun seasoning and braised in beer, my Beer-Braised Stuffed Brisket is fork tender. (All photos credit: George Graham)
Bundles of flavor. (All photos credit: George Graham)
Rubbed and roasted to a perfect medium rare, this Coffee-Rubbed Prime Rib is a memorable dining experience. (Photo credit: George Graham)
With its unstructured piecrust baked in a cast-iron skillet, Lo's Apple Pie is a rustic Southern classic. (All photos credit: George Graham, video by Lo Graham)
Crispy pastry surrounds a spicy crawfish filling in these classic hand pies. (All photos credit: George Graham)
Served up steaming hot in your own personal gumbo mug, my Chicken Leg and Sausage Gumbo recipe is easy when made with Rox's Roux.
A French classic translated into a Southern version using Louisiana ingredients. (All photos credit: George Graham)
Creamy, dreamy milkshakes made with Louisiana sweet potato. Welcome to fall in Acadiana! (All photos credit: George Graham)
Louisiana crabmeat creates a Crab Claw Sensation. (All photos credit: George Graham)
Deeo, dark, and delicious, smoked rabbit gumbo. (All photos credit: George Graham)
This unique pot pie defines Southern comfort food. (All photos credit: George Graham)
Tender squirrel cooked down in a roux-infused gravy is wild game at its best. (All photos credit: George Graham)
Fall flavors come together in this Praline Pumpkin Pie--a Southern classic with a spike of Louisiana. (All photos credit: George Graham)
Bread pudding goes savory in this mushroom and pepper tart. (All photos credit: George Graham)
Cuban horiz lores
These little peppers are bursting with Louisiana flavor. )All photos credit: George Graham)
Smoky, sweet, and sticky, these glazed wings are full of Cajun flavor. (All photos credit: George Graham)
Smoked deer sausage takes center stage with Gulf shrimp in this Creole combination. (All photos credit: George Graham)